Ingredients for Beef Medallions In Red Wine Sauce
- 1 lb Beef Medallions
- Salt & Freshly Ground Black Pepper, to taste
- 4 tablespoons Butter
- 2 Garlic Cloves, minced
- 1/2 cup finely chopped Yellow Onion
- 1/2 teaspoon Dried Thyme
- 2 tablespoons All Purpose Flour
- 1 cup Beef Broth
- 1/2 cup Dry Red Wine (such as Cabernet Sauvignon or Merlot)
- Fresh Parsley, for garnish (optional)
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How to Make Beef Medallions In Red Wine Sauce
- Cut 4 beef medallions crosswise into 12 equal rounds (approximately 1 inch thick).
- Gently pound each beef round to a generous 1/4-inch thickness using plastic wrap to prevent tearing.
- Season both sides lightly with salt and freshly ground black pepper.
- Melt 2 tablespoons of butter in a heavy-bottomed large skillet over medium-high heat.
- Working in batches, sear the beef medallions for 2-3 minutes per side, until browned on the outside and still pink in the center. Transfer to a plate.
- Add 2 more tablespoons of butter to the same skillet.
- Add 2 cloves minced garlic, 1/2 cup finely chopped yellow onion, and 1 teaspoon fresh thyme leaves. Sauté until softened and fragrant, about 3 minutes.
- Sprinkle in 2 tablespoons of all-purpose flour and stir constantly for 1 minute to create a roux.
- Gradually whisk in 1 cup of beef broth and 1/2 cup of dry red wine (like Cabernet Sauvignon or Merlot).
- Bring the sauce to a boil, then reduce heat to low and simmer for 10-12 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally.
- Return the seared beef medallions and any accumulated juices to the skillet. Simmer for 1-2 minutes to heat through and coat the medallions in the sauce.
- Serve immediately, garnished with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
7g
Fat
56g
Carbs
2g
